For the meringue topping

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Place the flour and sugar in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs (or place in food processor and whiz until it resembles breadcrumbs).

For this step you'll need:

250gPlain white flour

3 tbspUnrefined golden caster sugar

100gButter (unsalted)
cold and cut into cubes

25gLard

2

Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.

For this step you'll need:

2 tbspWater
ice cold

3

Preheat the oven to 220 °C (fan 200°C, gas mark 7)

4

On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tin. Place a heaped tsp of mincemeant into each pastry case.

For this step you'll need:

400gMincemeat

5

Bake for 15 minutes until golden brown. Remove from the oven but keep the oven on.

6

Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar. Whisk until stiff and glossy.

For this step you'll need:

2Egg white(s) (free range)

pinchSalt

125gUnrefined golden caster sugar

7

Spoon the meringue onto the pies and bake for 3-4 minutes until the meringue is lightly golden.